Fluffy Korean Milk Cream Donut Recipe You’ll Love Recipe
Introduction
Fluffy Korean Milk Cream Donuts are soft, airy, and filled with a velvety whipped cream that melts in your mouth. These treats combine a tender dough with a sweet, creamy center, making them perfect for any occasion or a delightful afternoon snack.
Ingredients
- 250 g all-purpose flour
- 25 g sugar
- 7 g instant yeast
- 90 ml lukewarm milk
- 1 large egg
- 30 g butter, melted
- 300 ml heavy whipping cream
- 50 g sugar (for whipping cream)
- 1 tbsp condensed milk (optional)
- Powdered sugar for dusting (optional)
- Vegetable oil for frying
Instructions
- Step 1: In a mixing bowl, whisk together the lukewarm milk, egg, and melted butter until smooth.
- Step 2: In a separate bowl, combine the all-purpose flour, sugar, and instant yeast.
- Step 3: Gradually add the wet ingredients to the dry mixture and mix until a soft dough forms.
- Step 4: Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 1.5 to 2 hours until doubled in size.
- Step 5: Turn the risen dough onto a floured surface and roll it out to about ¼ inch thick.
- Step 6: Use a round cutter to shape donuts and place them on a parchment-lined tray.
- Step 7: Heat vegetable oil in a deep frying pan to 170-180°C (340-360°F).
- Step 8: Fry the donuts in small batches for 2-3 minutes on each side until golden brown, then drain on paper towels.
- Step 9: In a chilled mixing bowl, beat the heavy whipping cream with sugar until stiff peaks form.
- Step 10: Cut each cooled donut in half, spread a small spoonful of condensed milk inside if using, then fill with whipped cream.
- Step 11: Dust the filled donuts with powdered sugar before serving.
Tips & Variations
- For a vegan version, substitute the egg with applesauce and butter with coconut oil.
- Make sure the milk is lukewarm to help activate the yeast properly for a fluffy texture.
- You can add a few drops of vanilla extract to the whipped cream for extra flavor.
- If you don’t have a round cutter, use a glass or any circular object as a substitute.
Storage
Store the donuts in an airtight container in the refrigerator for up to 2 days. To keep the whipped cream fresh, fill the donuts just before serving. Reheat briefly in a warm oven if you prefer them slightly warm, but avoid microwaving as it may deflate the cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it. Allow it to come to room temperature and rise before shaping the donuts.
What can I use instead of condensed milk?
If you don’t have condensed milk, you can use a little honey or skip it entirely. The whipped cream filling is sweet enough on its own.
PrintFluffy Korean Milk Cream Donut Recipe You’ll Love Recipe
Discover the delightfully fluffy Korean Milk Cream Donut recipe that combines a tender, airy dough fried to golden perfection and filled with sweet, smooth whipped cream. This classic treat balances soft textures and rich flavors, finished with a dusting of powdered sugar for an irresistible dessert loved by all.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 250 g All-Purpose Flour
- 25 g Sugar
- 7 g Instant Yeast
- 90 ml Lukewarm Milk
- 1 large Egg
- 30 g Melted Butter
Filling Ingredients
- 300 ml Heavy Whipping Cream
- 50 g Sugar (for whipping cream)
- 1 tbsp Condensed Milk (optional)
Topping
- Powdered Sugar (for dusting, optional)
Instructions
- Prepare Wet Ingredients: In a mixing bowl, combine 90 ml of lukewarm milk, one large egg, and 30 g of melted butter. Whisk them together until smooth and well blended to form the wet mixture.
- Prepare Dry Ingredients: In a separate bowl, whisk together 250 g of all-purpose flour, 25 g of sugar, and 7 g of instant yeast to evenly distribute the dry components and activate the yeast properly.
- Combine Ingredients: Gradually add the wet mixture into the dry ingredients while mixing continuously until a soft dough forms, ensuring even hydration and proper dough consistency.
- First Proofing: Transfer the dough to a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours or until it has doubled in size.
- Shape the Donuts: Once the dough has risen, turn it onto a floured surface and roll it out to about ¼ inch thick using a rolling pin. Use a round cutter to cut donut shapes and place them on a parchment-lined tray ready for frying.
- Heat Oil: Pour vegetable oil into a deep frying pan and heat it to 170-180°C (340-360°F), ensuring the temperature is steady for even frying.
- Fry Donuts: Fry the donuts in small batches for 2-3 minutes on each side until they become golden brown and puffed. Remove carefully and drain excess oil on paper towels. Let them cool completely before filling.
- Prepare Whipped Cream: In a chilled mixing bowl, beat 300 ml of heavy whipping cream together with 50 g of sugar until stiff peaks form, creating a light and sweet filling.
- Fill Donuts: Slice each cooled donut in half horizontally. Optionally spread a small spoonful of condensed milk on the cut side, then fill generously with whipped cream.
- Finish and Serve: Place the filled donut halves back together and dust the tops with powdered sugar for a classic and attractive finish. Serve immediately or store in a cool place.
Notes
- Use lukewarm milk to activate the yeast without killing it.
- If you want a vegan version, substitute the egg with applesauce and butter with coconut oil.
- Ensure the oil temperature stays consistent to avoid greasy or undercooked donuts.
- Whip the cream just until stiff peaks form to maintain a light, airy texture.
- Powdered sugar is optional but adds a nice sweet finishing touch and aesthetic appeal.
Keywords: Korean donuts, milk cream donut, fluffy donut, cream-filled donuts, fried donuts recipe, homemade donuts, sweet fried dough
